The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.
Never suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!
Beef Stroganoff
If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:
using the right cut; and
the 30 Second Sear ( <– PS I totally made up this name)
The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.
Sure, you could do a slow cooker stroganoff.
But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.
I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.
I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are tender, juicy cuts such as:
Boneless rib eye – also called scotch fillet (pictured above)
Boneless sirloin
Sirloin steak tips
Beef tenderloin
Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it’s not a good cut for fast cooking like in stroganoff, it’s dry with an unpleasant texture. It’s best slow cooked.
Want to use stewing beef?
Make this Slow Cooked Stroganoff with tender fall apart chunks of beef!
And now, the 2nd secret to never suffer through dry beef in stroganoff again……
The 30 second sear
Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.
Therefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say super quick, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!
The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.
What is stroganoff sauce made of?
Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavoured with mustard and has mushrooms in it.
I love the pale brown creamy colour against the deep golden brown seared beef!
If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!
Wondering if you can freeze beef stroganoff?
Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.
What to serve with beef stroganoff
Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! – Nagi x
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Beef Stroganoff
Ingredients
Beef:
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
To cook:
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 50 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup sour cream
- Salt and pepper , to taste
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped chives , for garnish (optional)
Instructions
- Pound and slice – Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle beef with the salt and pepper
- 30 second sear – Heat 1 tablespoon of the oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
- Repeat – Add remaining 1 tablespoon of oil and repeat with remaining beef, removing onto the same plate once cooked.
- Sauté onion and mushrooms – Turn heat down to medium high. Using the same pan, add butter and melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour and cook, stirring, for 1 minute.
- Add stock/broth – Add half the broth while stirring. Once incorporated into the flour mixture, add remaining broth.
- Make sauce – Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats). Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), have a taste and add more salt and pepper to taste.
- Warm beef – Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Recipe Notes:
- boneless rib eye (aka scotch fillet)
- boneless sirloin, sirloin steak tips
- beef tenderloin
Nutrition Information:
Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!).
More quick dinner ideas you’ll love!
Quesadillas (Beef, Chicken or Veg)
A Mushroom Sauce for Steak, Chicken or anything!
Beef and Rice with Veggies (One Pot)
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
Using thin scotch fillet steak is brilliant. I buy 4 fillets in vac pack from Cole’s. I use 2 in beef stroganoff meals (for 1). Other 2 in stir fries. Only suggestion is there must be Paprika and some tomato paste for depth.
This is by far the best beef stroganoff recipe I have made! I’ve followed the same recipe for years until I misplaced it, and decided to look to Nagi as all of her recipes have been a hit in our home. After making this, I can never go back!
How many servings does this recipe make?
This is not the first time I have made this…an absolute favorite! Thanks, Nagi!
So easy to make. It was so delicious, had to make it again!
This was delicious! Second recipe I’ve tried from you and it came out beautifully! Some recipes include Worcestershire sauce and I was worried it would “off” without but I love YOUR recipe better! THANKS AGAIN!
This is the worst beef stroganoff ive ever had…. hohnestly. Its rather averidge. Probibly should take a book out of something authentic.
Are you searching for methods to win the Lottery Jackpot? Look no further for Lord Meduza can help you in winning the Lottery you desire with his Lottery spell. His magic lucky numbers transformed me into a Lottery winner of £177 Million Pounds. Email: lordmeduzatemple @ hotmail . com
I’ve been using this recipe since 2021. Best thing I’ve tasted, easy to follow and ingredients are cheap as hell.
What can’t you love about this recipe! Saved me a lot of date nights 😉
I love your recipes Nagi, another ⭐️⭐️⭐️⭐️⭐️ dish, thank you xx
Nagi
First I want to send my condolences on behalf of Dozer. I’m sure you gave him the best life a dog could have & vise versa. I’m raising my now deceased bosses pup let me tell you she’s a pistol! Lol I love her! 😍
This recipe is a huge hit for us both! We love it!! Thanks for sharing & I hope you have enough love in your heart to find another buddy that needs you Best wishes ❤️
This is my first time making beef stroganoff and this recipe was delicicous! We ate it over buttered extra wide egg noodles. My husband and toddler both loved it. I used a ribeye from Costco.
Never buying store-bought beef stroganoff again!
Delish. Thanks!
Hi Nagi, love your beef stroganoff, and the easy to follow recipe.
Thanks
Cynthia
. Sorry for the loss , Dozer.
All ways go to your site.
Your one of the best. Sorry for the loss , Dozer.
Absolutely delicious. The best ive ever made and eaten. Made it last week and making it again tonight. Scrumptious.
If you whisk the mustard (emulsifier) and the sour cream (fat) together, it will combine into a sauce immediately.
🔥🔥🔥 Delish! Made with a mix of mushrooms I had on hand (white, morel, and chanterelle), and subbed olive oil instead of vegetable oil.
Arguably the best stroganoff I’ve ever had. Thanks for sharing your recipe. 😊
The first recipe EVER where it says 30mins and it really did take me 30 mins (using precut beef)!! Mind-blown. It was tasty and a perfect weeknight dinner!